Cucumber and scallops made with sauce

Cut off the cucumbers and peel the skin with a peeler. Cut into 4 equal parts, remove the seeds in the center, then cut into bite-sized pieces.

Transfer the cucumbers to a bowl and pour in hot salad oil. Pour in boiling water, pour it into a colander and drain it.

Put Chinese soup and salt in a pot and heat it. Once it boils, add the cucumbers from [2] and finely shredded scallops.

Once it reaches a boil, lower the heat and add water-dissolved potato starch to thicken it.

Add the scallion oil and slowly spin the beaten egg whites. Add the egg whites and then turn the heat up to high and it hardens nicely.

Remove from the heat and serve in a bowl to complete.